Winter Vegetable Soup

Sweet and spicy root vegetable soup with barley and pasta served with a coriander cashew cream and garlic bread.

The storm is over but this cold weather won’t let up and flu season feels like a year at this point so I’ve got the perfect soup recipe to get you through this last bit of winter.

This recipe is great if you’re feeling under the weather because it’s packed with hearty and nutrient-dense vegetables, grains and spices and uses my favourite cooking technique: chop, chuck and leave. Pro tip: it tastes even better if you get someone to make it for you 😉


The best thing about making soup is that you can use up all the leftover vegetables you’ve got lying around and can throw in pretty much any mixture of herbs and spices and little will go wrong. This particular combination is packed with flavour and if you’re ill and can’t taste anything then you will still be able to detect the sweetness and the spiciness from the pepper and ginger will help to clear your airways.

I also made a cashew cream to dollop on top with the leftover coriander and parsley to add a bit of richness and to cut into the spicy flavour. And of course, you can’t have soup without bread so I found an easy way to make garlic bread at home.


Prep: 15 minutes

Cooking time: 1 hour

Equipment: high speed/immersion blender, a really big pot

Serves: 6-8 (only 3 people live in our house I don’t know why I cook this much)




1 large Baking potato
1 large Sweet potato
1 small Butternut squash
1 large White onion
3-4 medium Carrots
2 handfuls Pasta shells
1 handful Pearl barley
1-2 handfuls Spinach
1 handful Coriander
1 tbsp Garlic purée
1 tbsp Tomato purée
1 tbsp Olive oil
1 tsp Ginger purée
1 tsp Miso paste
1 tsp Turmeric
½ tsp Paprika
½ tsp Black pepper
½ tsp Salt


  1. Peel and chop the vegetables into 1-inch cubes:
    • Potato
    • Sweet potato
    • Carrots
    • Butternut squash

Peel and thinly slice the onion

  1. In a large pot on medium heat, add 1 tablespoon of olive oil and cook the onions until they become translucent.
  1. Place all the vegetables into the pot and add the following (amounts shown above):
    • salt
    • black pepper
    • turmeric
    • paprika
    • garlic purée
    • tomato purée
    • ginger purée
    • miso paste

Stir until all the seasonings and vegetables are well combined.

  1. Fill pot with freshly boiled water until the vegetables are completely covered. Cook on high heat for 15 minutes. Keep an eye on the level of liquid and make sure it doesn’t boil down – add more water if necessary.
  1. Rinse the barley with cold water and add it to the pot along with the pasta shells. Add more freshly boiled water to the pot and cook on a medium – high heat for 35 minutes. Check the amount of liquid every so often to make sure the broth doesn’t boil down and keep adding more water if necessary to keep all vegetables covered.
  1. Add the spinach and coriander and let the soup cook on a medium – high heat for another 10-15 minutes or until the barley is soft and vegetables are fork tender. Take off the heat.

This bit is optional and depends on whether you prefer your soup chunky or smooth.

  1. Add the soup to a high speed blender or use an immersion blender and blitz until smooth. Add more water or cook down to get the consistency you want.




Coriander Cashew Cream

A good cashew cream is the foundation to vegan cooking when it comes to replacing dairy. Cashews can be quite expensive but a little goes a long way. It’s usually best to soak cashews overnight the day before you want to use them but if you’re like me and slightly forgetful/ don’t plan ahead/ don’t have time then you can always boil them on a low heat right before you need them. You can find more details about how to prepare cashews in this recipe for Creamy Garlic and Mushroom Sauce


1 handful Cashews
1 handful Coriander
1 handful Parsley
2 tbsp Nutritional yeast
1 tbsp Lemon juice
1 tsp Apple cider vinegar
½ tsp White ground pepper
¼ tsp Salt


  1. Add the following to a high speed blender (amounts shown above):
  • Drained soaked cashews
  • Coriander
  • Parsley
  • Lemon juice
  • Apple cider vinegar
  • Nutritional yeast
  • White ground pepper
  • Salt

Fill the blender with enough water to the same height as the cashews (or just under), be patient and blitz until smooth.

2. Pour on everything.


Cheat’s Garlic Bread

When someone asks if you make your own bread…

aint nobody got time for that.gif

I found pre-made baguettes in Sainsbury’s which were dairy and egg-free and that can only mean one thing!


garlic bread 1



1 Baguette
3-4 tbsp Vegan butter
1-2 tsp Garlic purée
1 handful Fresh parsley
½ tsp Dried oregano
¼ tsp Dried thyme


  1. Slice the baguette into ½-inch slices but do not cut all the way through.
  2. In a bowl, mix together:
  • Vegan butter
  • Garlic purée
  • Chopped parsley
  • Thyme
  • Oregano
  1. Spread the herb and butter mix generously in-between each of the slices
  2. Wrap the baguette in foil and place in the oven to bake at 180ºc (fan assisted) for 15 minutes.
  3. After this time, remove the foil and bake for a further 5 minutes.
  4. Remove from the oven, allow to cool and serve


Check out the recipes for the perfect Sunday Roast Dinner

7 thoughts on “Winter Vegetable Soup

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